Ingredients
- 125 g softened butter
- 3 medium cups of coffee
- 2 eggs
- 125 g sugar
- 1 box of butter biscuits
- Dark chocolate
Instructions
- Prepare the coffee and leave to cool.
- Separate the egg whites from the yolks. Mix the sugar with the egg yolks. Cream the butter, slowly adding the egg yolk and sugar mixture. Beat the egg whites until stiff and fold into the mixture.
- Dip the biscuits one by one into the coffee. Place six of them on a cake plate (in two rows of three) and cover with the cream. Repeat until the biscuits and cream have been used up.
- Grate dark chocolate on top of the last layer of cream.
- Cover the cake and refrigerate for at least 4 hours before serving.
Recipe: Frédéric Vuillemin
